Homemade Khao Soi Paste
Khao Soi paste can be challenging to find from stores. Making Khao Soi at home is even better. It is rich, aromatic, and packed with flavor and does not take long to make. If you have been cooking Thai food on the regular basis, you might find that you already have most of the ingredients for it in your pantry.
Equipment
- 1 kitchen scissors
- 1 bowl
Ingredients
- 12 dried guajillo chilies
- 1/2 cup lemongrass (minced)
- 1/2 cup shallots (chopped)
- 10 cloves garlic (peeled)
- 2 tsp ginger (minced) (about 3-4 dime size)
- 1 tbsp lime zest (or Makrut lime zest)
- 1 tsp turmeric powder (or 1 TBSP fresh turmeric)
- 1 ½ tbsp shrimp paste (or 1.5 tsp salt and 1 tsp miso paste)
- 3 black cardamom
- 2 tsp coriander seeds (or 1/2 tsp coriander powder)
- 1 tbsp curry powder
- 1/4 cup water (to get the blender going if using a blender)
Instructions
- Prepare chilies: Cut the dried guajillo chilies open and remove the seeds. Soak them in hot water for 10–15 minutes, or until soft and pliable.
- Toast spices and herbs: In a dry pan over medium heat, toast the black cardamom and coriander seeds until fragrant. Let them cool for a few minutes. Crack the cardamom pods open to get the seeds. Then grind into a fine powder.
- In the same pan, toast the garlic, ginger, and shallots until lightly charred, or place them under the broiler for about 5 minutes.
- Blend or pound: Combine softened chilies, toasted aromatics, lime zest, turmeric powder, curry powder, shrimp paste (or substitute), and ground spices. Blend with a hand blender, adding a small splash of water as needed to get it going. If using a mortar and pestle, pound without water.
- Finish the paste: Continue blending or pounding until the mixture forms a smooth, thick paste. Transfer to a clean jar or airtight container for storage.
Notes
Note :
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